No recipe really, just gently saute about 1/2 cup of thinly sliced shallots with 1 tsp olive oil and 1 tsp brown sugar for 10 minutes or so over low heat, stirring occasionally, then add them to 1 medium sized bag of frozen baby peas, that have been cooked in boiling water for 3 minutes and drained. Toss, season and serve - easy and so colorful.

Again, no recipe (and apparently no photo either). Just roast peeled 1" chunks of squash tossed with 1 tsp olive oil and 1 tbsp each brown sugar and vinegar at 400°F/200°C for 20 minutes or until they are soft on the inside and starting to brown on the outside. Toss occasionally.